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Baked Blueberry Oatmeal

This month, we're asking food bloggers to share their favorite breakfasts. Today, Yossy from Apt. 2B Baking Co. reveals how to make this warm and delicious baked oatmeal, which would be perfect for overnight guests...Maple Blueberry Baked Oatmeal
By Yossy Arefi of Apt. 2B Baking Co.

Oatmeal is one of my favorite comfort breakfasts. It's nutritious, filling, and can be adapted to suit just about anyone’s tastes. You can even make it savory with a bit of tamari and an egg on top if sweet breakfasts aren’t your thing. But if you're looking to make oatmeal for a crowd, baked is the way to go.

There are many versions of baked oatmeal out there, but this one keeps it simple with a healthy dose of pecans, blueberries and maple syrup. Once you learn the simple formula below, you can add your favorite oatmeal mix-ins—even chocolate chips or swirls of Nutella if you're feeling indulgent.

Many baked oatmeal recipes call for lining the baking pan with sliced bananas before layering the oats and berries, but I don’t particularly care for cooked bananas, so I left them out of this recipe. If you are a banana fan, slice up two of them and line your baking pan before adding the rest of the ingredients. (Also, if you're using frozen berries, no need to thaw before adding them to the recipe.)

What to do:
Preheat oven to 375F and butter the inside of an 8-inch square or 9-inch round baking dish.

In a large bowl combine the oats, baking powder, cinnamon and salt (this can be done the night before). In a large measuring cup whisk the maple syrup, milk and egg. Spread half of the oat mixture in the baking dish. Top it with half of the pecans and blueberries, then add the rest of the oats on top. Gently pour the milk mixture over the oats and shake the dish a bit so the ingredients settle. Scatter the rest of the berries and pecans over the top and drizzle with the melted coconut oil.

Bake for 35-45 minutes until the top is golden and the oats have set. Serve warm with additional maple syrup and butter if desired.Delicious. Thank you so much, Yossy!

I eat baked oatmeal about 4 times a week. My husband loves it as well. We use almost your same recipe but with vanilla almond milk and a few other alterations/additions. I will have to try it with maple syrup. My husband will probably love this recipe more than mine!

Thisis my go-to, favorite breakfast recipe! I use almond milk instead of dairy milk, and add 2TBS cooked quinoa, and 1 TBS each of chia and flax seed to add extra protein and fiber. Pears are a great substitute for bananas! Enjoy!

HI Annie! This recipe is perfect for a week of breakfasts. It should last for a few days in the fridge and you can reheat individual servings in the microwave with a bit of milk or water (for extra moisture).

This reminds me how much I LOVE baked oatmeal. Could you make this in advance by assembling the night before, leaving it in the fridge and then cooking the next day? I'm wondering if the oats would go a bit weird!

I found this recipe about a month ago and have been eating it almost every morning. I haven't had too many problems just storing it in the fridge and reheating the next morning with some milk. It's so good! I like that it's more crunchy than the traditional gruel-like form of oatmeal on the stove or out of a packet. http://www.ourbestbites.com/2011/02/baked-oatmeal/

Keep the breakfast ideas coming!!! I'm an American mom to two little Parisians. American breakfast is one of those important things that I feel I have to teach them. Loving your latest posts for ideas! Xx

Keep the breakfast ideas coming!!! I'm an American mom to two little Parisians. American breakfast is one of those important things that I feel I have to teach them. Loving your latest posts for ideas! Xx

I JUST posted a super easy and delicious creamy coconut oatmeal breakfast recipe! Oatmeal is one of my favorites year round and it's nice to see so many yummy variations. Can't wait to get a glimpse of the other breakfast ideas you have coming up in future posts!